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When owner Jacquelyn Keefer was hiring a chef for her creperie, she had trouble finding one who embraced her no-white-flour, no-sugar vision.

But veteran Wichita chef James Butler agreed to give it a try, and now he's offering a menu largely filled with savory crepes made with organic, locally grown whole-wheat flour.

The restaurant uses Xylitol sweetener or honey in its baked goods and sweet crepes. Keefer also banned beef and pork from the menu, opting instead for leaner chicken, turkey and seafood.

Making healthy food isn't just about what's not used, Keefer said. There also has to be a focus on using fresh, locally grown, organic, hormone-free ingredients.

"People have to understand when we talk about something being healthy, it doesn't just mean it's a low-calorie item or a low-fat item or that it has no sugar in it," she said. "It's all about the fact that what you're putting into the product offers so many nutrients to your body."

Lotus Leaf hours are 8 a.m. to 9 p.m. Mondays through Saturdays.

Wild Thyme Cafe and Bakery

5255 N. Maize Road, 316-729-6200

Almost any type of special diet can be accommodated at Wild Thyme Cafe, which Jody Briceland opened in November.

She specializes in gluten-free dishes, including sandwiches made on gluten-free bread. But she also has sugar-free, dairy-free and raw offerings, including a cheeseless cheesecake.

Briceland doesn't use MSG or processed foods.

Though she makes dishes in a traditional style, she tries to introduce a healthy twist. A recent bread pudding was made with eggs and heavy cream but with whole-wheat bread. She serves bacon, but it's uncured and nitrate free. She uses herbs to enhance flavor rather than salt and makes salads using organic greens.